Barrel-Style Fermented Cucumbers in a Jar
Cucumbers provide water, potassium, and a little fiber, while lactic fermentation adds organic acids and live probiotic cultures. The result stays crisp, very low in carbohydrates, and refreshing on a keto plate. Garlic, dill, and mustard deepen the flavor without sugar or starch.
Wash cucumbers (500 g). Peel and roughly slice garlic (15 g), cut green hot pepper (10 g) into several pieces, and chop celery (8 g) coarsely. Put black currant leaves (3 g), cherry leaves (3 g), horseradish leaf (5 g), garlic, celery, dill seeds (10 g), half of the pepper, and half of the mustard powder (4 g) into the bottom of a clean 1-liter jar.
Pack the cucumbers tightly into the jar. Add the remaining pepper and mustard powder on top. Dissolve sea salt (40 g) in water (1 l) and pour the brine over the cucumbers so they stay fully submerged.
Cover the jar loosely, place it into a deep plate, and leave it in a warm place for 5 days. Check the liquid level every day and add a little more of the same brine if needed so no cucumbers rise above the surface.
On day 6, top the jar up with brine, optionally cover the top with an extra horseradish leaf, and close the jar tightly with a plastic lid. Move it to the refrigerator for at least 12 hours so the flavor settles, then serve chilled.
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